Best 14 Porkettas Recipes

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PORKETTAS



Porkettas image

For as long as I can remember, these flavorful sandwiches have been part of our Christmas Eve buffet. Now our daughters carry on the tradition with their own families.

Provided by Taste of Home

Categories     Lunch

Time 3h

Yield 16-20 servings (6-2/3 cups meat).

Number Of Ingredients 9

1 boneless pork shoulder roast (5 to 5-1/2 pounds)
2 teaspoons fennel seed
2 teaspoons each dried celery flakes, basil, parsley flakes, oregano and rosemary, crushed
2 teaspoons garlic salt
1 teaspoon salt
1 teaspoon pepper
1-3/4 to 2 cups chicken broth
16 to 20 hard rolls, split
Applesauce, optional

Steps:

  • Cut about five deep slits across top of roast. Combine seasonings; stuff some into the slits. Reserve remaining seasoning mixture. Tie meat securely and place in a roasting pan. Pour 1-3/4 cups broth around roast. Bake, uncovered, at 325° for 2-3/4 to 3-1/4 hours or until a thermometer reads 170° and meat is very tender. Measure drippings, adding additional broth to make 1-1/4 cups; set aside. Remove tie from meat. Cut meat into bite-size pieces; trim and discard fat. Place meat in a large saucepan. Add reserved drippings and seasoning mixture; mix well. Heat through. Serve on hard rolls. Top meat with applesauce if desired.

Nutrition Facts : Calories 419 calories, Fat 16g fat (5g saturated fat), Cholesterol 129mg cholesterol, Sodium 745mg sodium, Carbohydrate 25g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.

PORCHETTA



Porchetta image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 4h30m

Yield 12 to 15 servings

Number Of Ingredients 10

8 ounces pancetta, finely chopped
10 cloves garlic, minced
Grated zest of 3 lemons
Grated zest of 1 orange
1/2 cup chopped fresh flat-leaf parsley
Leaves from 4 sprigs fresh rosemary, chopped
Kosher salt
2 tablespoons red pepper flakes
2 tablespoons rinsed capers, chopped
1 10-to-12-pound skin-on boneless fresh ham, butterflied

Steps:

  • Preheat the oven to 350 degrees F.
  • Put the pancetta in the bowl of a food processor and pulse until it forms a paste. Transfer to a bowl and mix in by hand the garlic, citrus zests, parsley, rosemary, red pepper flakes, capers and 2 tablespoons salt until thoroughly blended.
  • Put the ham flesh-side up on a cutting board and score the meat with the tip of a sharp knife every inch or so in a cross-hatch pattern. Rub the pancetta paste into the meat, making sure to get it into the score marks. Flip the ham over and score the skin with the knife as you did the flesh. Roll the ham up skin-side out and secure with kitchen twine. Season the skin lightly with salt.
  • Put the pork in a roasting pan and transfer to the oven to roast for 2 hours.
  • Increase the oven temperature to 400 degrees F and roast until the pork reaches an internal temperature of 170 degrees F and the skin is nice and crisp, about 1 hour, 30 minutes.
  • Remove from the oven and let rest for 30 minutes. Thinly slice the porchetta before serving.

PORKETTA



Porketta image

Provided by Food Network

Categories     main-dish

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 12

1 (6-pound) boneless pork butt roast
2 teaspoons salt
2 tablespoons freshly ground black pepper
12 cloves garlic, chopped
1 cup chopped fresh parsley
1/2 cup fennel seeds
1/4 cup olive oil
1 fennel bulb, finely chopped, feather tops saved for garnish
8 new potatoes, quartered
4 carrots, peeled and cut into 2-inch pieces
4 parsnips, peeled and cut into 2-inch pieces
2 onions, cut into 2-inch chunks

Steps:

  • Preheat an oven to 325 degrees F.
  • Cut the roast in half lengthwise and open it like a book. Combine the salt, pepper, garlic, parsley, fennel seeds and olive oil in a small bowl. Rub the seasoning mixture all over the pork, pressing the fennel seeds and garlic into the meat. Spread the chopped fennel bulb over the meat, the fold the meat back together and tie it with a string.
  • Place the meat in a roasting pan, cover and bake for 2 1/2 to 3 1/2 hours. Toward the last 40-50 minutes of cooking, scatter the potatoes, carrots, parsnips, and onions in the roasting pan around the meat, and continue to cook until pork is cooked through and falls apart when touched with a fork. Stir the vegetables now and then so they brown evenly.
  • Allow meat to sit for 5 minutes on a cutting board. To serve, pull the pork apart (instead of slicing), and serve with the roasted vegetables. Garnish with feathery fennel tops.

CHEF JOHN'S PORCHETTA



Chef John's Porchetta image

We're going to simplify traditional porchetta by making a smaller, simpler version using pork shoulder. It makes a great sandwich, especially topped with some fried, crispy pancetta.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 9h45m

Yield 6

Number Of Ingredients 14

1 (2 1/2 pound) boneless pork shoulder blade roast
olive oil
1 tablespoon kosher salt, divided
1 tablespoon freshly ground black pepper
2 tablespoons chopped fresh sage leaves
2 tablespoons chopped fresh rosemary
1 orange, zested
6 cloves garlic, minced
2 teaspoons fennel seeds, lightly crushed
olive oil
½ anchovy fillet
1 teaspoon red pepper flakes, or to taste
¼ cup white wine vinegar
¼ cup chopped Italian parsley

Steps:

  • Place pork roast on a work surface. Use a sharp knife to make a lengthwise cut about 1 inch from the edge of the meat, slicing down but not cutting through. Open the meat flat along the cut. Keeping the knife parallel to the cutting board, continue to slice the roast open so you can unroll it into a large, flat piece. (You can also ask your butcher to butterfly the roast for you.) When the meat is unrolled, make small slashes through any connective tissue or extra-thick parts so the roast is as even in thickness as possible.
  • Drizzle cut surface with 2 teaspoons olive oil. Rub oil into meat and generously season with 2 teaspoons kosher salt, black pepper, sage, rosemary, orange zest, garlic, and crushed fennel seeds. Press seasonings in firmly with your hand, roll up the pork roast, and tie the roast in several places with kitchen twine.
  • Place the pork roast on a rack, set the rack on a plate, and sprinkle meat with remaining 1 teaspoon salt. Refrigerate the roast uncovered overnight to dry-age.
  • Preheat oven to 450 degrees F (230 degrees C). Lightly oil a baking dish and place roast into dish. Rub meat with 2 teaspoons olive oil.
  • Bake in the preheated oven until outside is seared, 15 minutes. Reduce oven heat to 250 degrees F (120 degrees C) and continue to roast until an instant-read meat thermometer inserted into the center of the roast reads 145 degrees F (65 degrees C), about 1 hour more. Loosely cover roast with foil and let rest for 10 minutes. Slice thinly to serve.
  • Mash anchovy fillet in a small bowl and add red pepper flakes, white wine vinegar, and Italian parsley. Stir to combine. Serve drizzled on pork.

Nutrition Facts : Calories 265.7 calories, Carbohydrate 2.9 g, Cholesterol 71.4 mg, Fat 19.1 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 6.3 g, Sodium 1032.1 mg, Sugar 0.1 g

PORCHETTA



Porchetta image

Provided by Bon Appétit Test Kitchen

Categories     Pork     Roast     Christmas     Easter     Father's Day     Dinner     Bon Appétit     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 12-15 servings

Number Of Ingredients 9

1 5-6-pound piece fresh pork belly, skin on
1 (trimmed) 2-3-pound boneless, center-cut pork loin
3 tablespoons fennel seeds
2 tablespoons crushed red pepper flakes
2 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary
3 garlic cloves, minced
Kosher salt
1/2 orange, seeded, thinly sliced

Steps:

  • Put belly skin side down; arrange loin in center. Roll belly around loin so the short ends of the belly meet. If any of the belly or loin overhangs, trim meat. Unroll; set loin aside.
  • Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant, about 1 minute. Tip spices into a bowl; let cool. Finely grind spices in a spice mill and transfer to a small bowl, along with the sage, rosemary, and garlic; set fennel mixture aside.
  • Assemble porchetta according to steps 1-5.
  • Refrigerate roast, uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels.
  • Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. Season porchetta with salt. Roast on rack in baking sheet, turning once, for 40 minutes. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally, until an instant-read thermometer inserted into center of meat registers 145°F, 1 1/2-2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into 1/2" rounds.
  • To assemble:
  • 1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3" deep so roast will cook evenly.
  • 2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8"-deep holes through skin all over belly. Don't be gentle! Keep poking.
  • 3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize, which will help make skin crispy when roasted.
  • 4. Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin down middle of belly. Top with orange slices.
  • 5. Roll belly around loin; tie crosswise with kitchen twine at 1/2" intervals. Trim twine. Transfer roast to a wire rack set in a rimmed baking sheet.

PORKETTES



Porkettes image

Winning an award with this recipe in 1948 is probably the highlight of my grandmother's long life, with a close second being the celebration of her 100th birthday recently. My mother prepared this dish for Grandmother's party, and it was just as delicious as it was when the judges picked it years back.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 10

1 pound ground fully cooked ham
1 large egg, lightly beaten
1/4 cup sweet pickle relish
1 teaspoon prepared mustard
2 cups mashed cooked sweet potatoes
1 to 3 teaspoons grated orange zest
1/2 teaspoon salt
1/8 teaspoon pepper
8 bacon strips, halved lengthwise
1 can (20 ounces) pineapple slices, drained and halved horizontally

Steps:

  • In a bowl, combine the ham, egg, relish and mustard. Shape 1/3 cupfuls into eight patties the same diameter as the pineapple rings. Combine the sweet potatoes, orange zest, salt and pepper. Shape 1/4 cupfuls into eight patties the same diameter as pineapple rings. On a lightly greased 15x10x1-in. baking sheet, assemble in the following order: Cross 2 strips of bacon, 1 pineapple slice, 1 ham patty, 1 sweet potato patty and 1 pineapple slice. Fold bacon ends up and over tops; secure with a toothpick. Bake at 350° for 50-55 minutes or until bacon is crisp. Remove toothpicks; serve immediately.

Nutrition Facts :

PORKETTA ROAST



Porketta Roast image

A spicy, tasty and extremely moist boneless pork roast. This recipe uses a dry rub combination that you rub on the meat before you roast it. The rub includes dill seed, fennel seed, oregano, lemon pepper, garlic and onion powder.

Provided by Dee

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Time 1h45m

Yield 5

Number Of Ingredients 7

1 tablespoon dill seed
1 tablespoon fennel seed
1 teaspoon dried oregano
1 teaspoon lemon pepper
¼ teaspoon onion powder
¼ teaspoon garlic powder
4 pounds boneless pork roast

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, combine the dill seed, fennel seed, oregano, lemon pepper, onion powder and garlic powder. Mix well and apply to the roast. Place roast in a 10x15 inch roasting pan.
  • Bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until internal pork temperature reaches 145 degrees F (63 degrees C).

Nutrition Facts : Calories 398.8 calories, Carbohydrate 1.8 g, Cholesterol 130.1 mg, Fat 24.4 g, Fiber 0.9 g, Protein 40.7 g, SaturatedFat 8.8 g, Sodium 174.7 mg, Sugar 0.1 g

PORKETTA



Porketta image

A blend of a recipe or two in which I liked the outcome. This was close to porketta that I have had over the years. Surprisingly easy to make.

Provided by Kevin L.

Categories     Pork

Time 3h

Yield 1 roast, 4-6 serving(s)

Number Of Ingredients 15

2 tablespoons fennel seeds
2 tablespoons dill seeds
2 teaspoons dried oregano
1 teaspoon anise seed
2 teaspoons lemon pepper seasoning
2 teaspoons kosher salt
2 teaspoons Italian spices, Italian Seasonings
3 teaspoons black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
6 garlic cloves
4 lbs pork butt, boneless
1 cup chicken stock
1 tablespoon olive oil

Steps:

  • Place fennel, dill, anise seeds, dried oregano and salt in mortar and crush using a pestle (or place in plastic bag and pound) until most of seeds are crushed.
  • Add all other dry seasoning and mix well.
  • Wash and dry roast.
  • I enjoy the spices that are both inside and outside on a roast. So, I slice roast in order to "unroll" the roast. (This all depends on thickness of roast. I get butcher to cut me a 4 pound roast and at this size there is enough meat to slice and roll out.) I cut down into roast and then start cutting in circle (I am no expert, but generally, I can get a roast to open up. And it does not need to be perfect!).
  • Lay roast out flat.
  • Insert whole garlic cloves into the meat (may need to slice open areas to crate a fold).
  • Rub olive oil on roast, top and bottom. (Helps to hold the seasonings.).
  • Apply seasoning to top (the inside of a rolled up roast), leaving enough seasonings to coat the outside of roast.
  • Once seasoning applied to top (inside), roll up the roast and secure with twine.
  • Apply remaining seasoning to outside of roast.
  • Place in roaster/pan, (if there is fat on roast, place the fat side up) cover and place in refrigerator for two hours. (This step can be skipped and or extended longer).
  • Add chicken stock to roaster/pan.
  • Bake uncovered at 325 degrees for 30 minutes (to brown or crisp outside of roast).
  • Cover and continue to bake at 325 degrees for 2 hours or until done (internal temperature of 160 degrees F) (I uncover for last 15 minutes to again brown or crisp outside of roast).
  • Once done, remove from oven, place on serving tray and cover. Let sit for 10 to 15 minutes.
  • Slice and serve, leftovers make for great sandwiches.
  • You can add cut potatoes and carrots to roaster and season as you wish. I added them in last 1 - 1 1/2 hour of cooking time (depends on how soft ones like the vegetables).

Nutrition Facts : Calories 1097.5, Fat 76.4, SaturatedFat 25.4, Cholesterol 301.2, Sodium 1240.1, Carbohydrate 9.8, Fiber 2.9, Sugar 1.1, Protein 88.3

PORKETTA ROAST



Porketta Roast image

This is from the Seasonal Cabin cookbook. I haven't tried this recipe although I intend to. it is being posted in responce to a request.

Provided by Miss Erin C.

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon kosher salt
1 tablespoon fennel seed
1 tablespoon anise seed
1 bay leaf, finely crumbled
1 tablespoon coarsely ground black pepper
1 tablespoon paprika
3/4 tablespoon onion powder
1/4-1/2 tablespoon crushed hot pepper flakes
2 1/2-3 lbs pork roast
2 tablespoons olive oil
6 -8 cloves garlic, chopped

Steps:

  • Combine first 4 ingredients and coaresly crush with a mortar and pestle, combine with remaining seasoning ingredients.
  • Rub pork roast all over with olive oil, place in a large plastic storage bag.
  • Combine seasoning mix with garlic.
  • Sprinkle over roast, rub into roast with fingers.
  • Let the roast stand at room temp 1 hour or up to 12 hours in the refrigerator.
  • Heat oven to 450F degrees.
  • Place pork, fat-side up in a roasting pan.
  • Top with any loose seasonings in the plastic bag.
  • Roast uncovered for 10 minutes.
  • Reduce temp to 300F and continue roasting until internal temp reaches 155F about 1 to 1-1/2 hours.
  • When done, remove from oven and tent loosely with foil.
  • Let stand 15 minutes before carving.

PORCHETTA



Porchetta image

Make this savory Porchetta for your next family dinner.

Provided by Martha Stewart

Categories     Pork Recipes

Yield Makes enough porchetta for 20 sandwiches. Salsa verde and sandwiches make enough for 4 sandwiches.

Number Of Ingredients 22

1 bunch fresh sage, leaves removed and finely chopped
1 bunch fresh rosemary, leaves removed and finely chopped
1 bunch fresh oregano, leaves removed and finely chopped
12 cloves garlic, finely chopped
6 tablespoons fennel pollen
Coarse salt and pepper
3 tablespoons freshly grated lemon zest
1 (5- to 8-pound) pork belly, skin-on
Coarse salt and freshly ground pepper
1 (3- to 4-pound) pork loin
1 shallot, very finely chopped
6 tablespoons chopped fresh flat-leafed parsley
2 tablespoons minced chives
3 tablespoons Chardonnay vinegar
1 tablespoon chopped fresh oregano
1/2 teaspoon coarse salt
3/4 cup olive oil
1/2 teaspoon Dijon mustard
Juice of 1 lemon
4 filone rolls, split
12 (1/4-inch thick) slices porchetta
1 cup baby arugula

Steps:

  • In a medium bowl, mix together sage, rosemary, oregano, garlic, fennel pollen, salt, pepper, and lemon zest; set aside.
  • Place pork belly skin side up on a clean work surface. Using a very sharp knife, score skin in a diamond-shape fashion. Turn pork belly over so that it is skin-side down. Season flesh side of belly with salt and pepper and half of the herb mixture.
  • Place pork loin on a cutting board. Holding the blade of the knife parallel to board, cut along the length of the pork loin, but not all the way through. Unfold so that it opens like a book. Place butterflied loin on top of pork belly. Season with salt and pepper and spread with remaining herb mixture.
  • Roll pork away from you into a cylindrical shape; tie with kitchen twine at 1-inch intervals to make snug.
  • Season skin with salt and pepper. Transfer to refrigerator, uncovered, so that it air-dries for 3 days.
  • Fit a rimmed baking sheet with a rack and transfer pork to rack. Preheat oven to 500 degrees with a rack set in the lower third of the oven.
  • Transfer pork, skin side up, to oven and cook until skin begins to crackle, 20 to 25 minutes. Reduce temperature to 325 degrees and continue roasting until an instant-read thermometer inserted into center of roast reaches 135 degrees, about 2 1/2 hours, tenting with foil if necessary. Let stand 30 minutes before slicing.
  • Make the salsa verde: In a medium bowl, mix together shallot, parsley, chives, vinegar, oregano, and salt; whisk in olive oil until emulsified. Stir in mustard and lemon juice, set aside.
  • Make the sandwich: Cover split sides of rolls with salsa verde. Place 3 porchetta slices and some of the crackling on one half of each of the rolls; top with arugula; and sandwich together with remaining half.

PORCHETTA PORK ROAST



Porchetta Pork Roast image

This rich, crackling-coated pork roast has all the intense garlic, lemon and herb flavors of a classic Italian porchetta, but is much simpler to make (case in point: you don't need to de-bone a whole pig). The only potentially tricky part is scoring the skin. If you are buying the meat from your butcher you can have them do it for you. Or, use your sharpest knife or a razor blade. It's worth the effort for the amber-colored cracklings it produces. The recipe feeds a crowd, so make it for a large gathering. Or plan on leftovers, which make excellent sandwiches for lunch the next day.

Provided by Melissa Clark

Categories     dinner, roasts, main course

Time 12h

Yield 8 to 12 servings

Number Of Ingredients 11

1 (7- to 8-pound) bone-in, skin-on pork shoulder roast, or a 6- to 7-pound boneless roast, fat trimmed to 1/4-inch thickness
1/4 cup chopped fennel fronds
1/4 cup chopped fresh rosemary
2 teaspoons chopped fresh sage leaves
5 garlic cloves, grated or mashed to a paste
Finely grated zest of 1 lemon
1 1/2 tablespoons kosher salt
1 teaspoon fennel seed
3/4 teaspoon red pepper flakes
1/2 teaspoon black pepper
1/4 cup extra-virgin olive oil

Steps:

  • Score skin and fat all over pork, taking care not to cut down to the meat.
  • In a food processor or mortar and pestle, combine fennel fronds, rosemary, sage, garlic, lemon zest, salt, fennel seed, red pepper flakes and black pepper. Pour in oil. Pulse or mash until it forms a paste. Rub all over pork. If using a boneless roast, tie with kitchen string at 2-inch intervals. Transfer to a large bowl and cover with plastic wrap. Refrigerate at least 6 hours and preferably overnight.
  • Remove pork from refrigerator 1 to 2 hours before you want to cook it. Heat oven to 450 degrees. Transfer pork to a rimmed baking sheet and roast 35 minutes. Reduce temperature to 325 degrees and cook an additional 2 hours 45 minutes to 4 hours, until a thermometer inserted into the thickest part of the meat reads 180 degrees, which will give you sliceable, tender meat. (Bone-in roasts will take longer than boneless ones.)
  • Transfer pork to a cutting board and let rest 15 to 30 minutes before serving. Make sure everyone gets some of the cracklings.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 21 grams, Carbohydrate 2 grams, Fat 35 grams, Fiber 1 gram, Protein 42 grams, SaturatedFat 11 grams, Sodium 777 milligrams, Sugar 0 grams, TransFat 0 grams

EASY "PORCHETTA" SHEET-PAN DINNER



Easy

Porchetta is a wonderful feast meal typically made by slow roasting an herb-seasoned pork roast that has a flavor-infusing cap of fat and basting it along the way. While we love indulging in this meal when we have time and occasion to do so, it's not typically a weeknight meal-until now! This easy spin features the deep garlicky flavor, briny salt and anise-y fennel of the original, with sage, thyme and red pepper flakes added to the mix. Rubbing these seasonings all over the pork before cooking adds an immense amount of flavor, but the real key is wrapping the pork tenderloin with prosciutto before cooking. The prosciutto helps the seasonings to adhere and adds richness during cooking as the prosciutto renders its fat. Sweet potatoes, Brussels sprouts and red onions also benefit from this cooking process, so the whole meal is absolutely infused with the rich and aromatic flavors of a classic porchetta-just in a fraction of the time!

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 1h

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
1 lb Brussels sprouts, trimmed and halved
1/2 teaspoon salt
1/2 teaspoon pepper
1 large sweet potato (about 12 oz), peeled and cut into 1-inch cubes
1 cup coarsely chopped red onions
1 teaspoon dried minced garlic
3/4 teaspoon dried thyme leaves
3/4 teaspoon dried sage leaves
1/2 teaspoon fennel seed
1/4 teaspoon crushed red pepper flakes
1 1/4 lb pork tenderloin
3 slices prosciutto (about 1 1/2 oz)

Steps:

  • Heat oven to 425°F. Spray 18x13x1-inch rimmed sheet pan with cooking spray.
  • In large bowl, mix 1 tablespoon of the oil, the Brussels sprouts, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan. In same bowl, mix 2 teaspoons of the oil, the sweet potato, red onions, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place on sheet pan with sprouts. Roast 10 minutes.
  • Meanwhile, in small bowl, mix remaining 1 teaspoon oil, the garlic, thyme, sage, fennel seed and pepper flakes. Rub spice mixture all over tenderloin. Wrap prosciutto slices over top of tenderloin, tucking seams under tenderloin.
  • Place tenderloin on sheet pan with vegetables. Roast 23 to 25 minutes or until pork is no longer pink (145°F) and vegetables are tender. Tent with foil; let stand 10 minutes before slicing.

Nutrition Facts : Calories 380, Carbohydrate 22 g, Cholesterol 90 mg, Fiber 6 g, Protein 39 g, SaturatedFat 3 1/2 g, ServingSize One-fourth of Tenderloin and About 3/4 Cup Vegetables, Sodium 560 mg, Sugar 6 g, TransFat 0 g

PORKETTA



Porketta image

Provided by Joan Nathan

Categories     dinner, roasts, main course

Time 4h15m

Yield at least 10 servings

Number Of Ingredients 6

1 5-pound pork butt roast (or a boned sirloin tip roast)
Salt and freshly ground pepper to taste
7 to 8 cloves garlic, peeled
4 cups fresh fennel bulbs and leaves, diced
Handful of flat Italian parsley, shredded
Garlic powder to taste

Steps:

  • Cut the roast almost in half lengthwise, and open it like a book. Salt and pepper both cut sides. Rub both sides with garlic, and then sprinkle over garlic, the diced fennel and parsley, leaving a little of each to use on the outside of the roast.
  • Close up the roast and tie securely with string. Generously sprinkle garlic powder and pepper on the outside of the roast.
  • Place the roast in a pan, fat side up, and cover with the remaining fennel and parsley. If using pork, bake at 325 degrees for 4 hours or until the roast falls apart when tested with a fork. If using sirloin, bake for 2 hours at the same temperature.

STUFFED PORCHETTA



Stuffed porchetta image

This classic Italian dish of rolled pork belly is stuffed with a deliciously herby, fruity stuffing and has crisp and crunchy crackling

Provided by Rosie Birkett

Categories     Dinner, Lunch, Main course, Supper

Time 3h35m

Number Of Ingredients 19

1 ½kg bone-out pork belly
1 tbsp bicarbonate of soda
3 tsp fennel seeds
1 tsp chilli flakes
1 tbsp extra virgin olive oil
1 medium onion , finely chopped
½ fennel bulb , hard core cut out and discarded, the rest finely chopped
½ tsp coriander seeds , crushed
2 garlic cloves , crushed
250g minced pork shoulder
1 slice sourdough bread, torn into small pieces
25g toasted pine nuts
grated zest 1 unwaxed orange
3 dried apricots , finely chopped
3 sage leaves , finely chopped
½ tbsp rosemary leaves, chopped
½ tbsp lemon juice
freshly grated nutmeg
1 egg , beaten

Steps:

  • Score the pork belly skin with a sharp knife in a cross pattern. Score down to just before where the skin meets the fat, rather than the fat itself. Bring a large saucepan of water to a simmer and add the bicarbonate of soda. Lower the pork into the water, poach gently for 5 mins, then remove it from the water and leave to cool to room temperature.
  • Meanwhile, toast the fennel seeds and chilli flakes in a dry frying pan over a high heat for 1-2 mins, then tip into a bowl and leave to cool. Grind the spices in a spice grinder or with a pestle and mortar, then mix with 1 tbsp fine sea salt.
  • Once the pork has cooled, turn it skin-side down and pierce the underside of the meat all over with a knife. Rub the meat with the spiced salt rub, cover and put it in the fridge for at least 8 hrs or overnight. Can be prepared 24 hours ahead.
  • The next day, make your stuffing. Heat the olive oil in a non-stick frying pan and add the onion and fennel. Season and cook gently over a low heat for 10 mins. Add the coriander seeds and garlic, and cook for another 2 mins, then add the mince. Cook for 8-10 mins until the mince is browned. Set aside and leave to cool.
  • Transfer the mince and onion mix to a bowl and add the sourdough, pine nuts, orange zest, apricots, herbs, lemon juice and nutmeg. Season well, then mix together thoroughly with your hands. Add the egg and mix again.
  • Lie the pork belly on a board, skin-side down. Form the stuffing into a sausage shape running all the way down the middle of the belly. Wrap the sides of the belly around the stuffing and tie with butcher's string. Place seam-side down in a roasting tin, uncovered, and chill for at least 2 hrs, preferably overnight. You want the skin to dry out completely so that it crisps up when you roast it.
  • To cook the pork, remove it from the fridge and leave it for at least 1 hr to come to room temperature before you cook it. Heat oven to 180C/160C fan/ gas 4 and cook the pork for about 2 hrs, turning the tin every 30 mins or so. After 2 hrs, turn the heat up to 220C/ 200C fan/gas 7 and cook for another 20 mins. When the pork is done, a thermometer pushed into its centre should read 77C. If the skin looks in danger of burning, cover it with foil - but only do this once it has crackled.
  • Once the pork has cooked, remove from the oven and leave to rest for 30 mins. When you're ready to carve, put the pork on a big chopping board. Using a sharp knife, slice the meat into rounds.

Nutrition Facts : Calories 480 calories, Fat 33 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 39 grams protein, Sodium 3.3 milligram of sodium

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